June Platt’s Roast Loin of Pork

Name: June Platt’s Roast Loin of Pork
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: ½ cup water; 1 garlic clove, crushed; 2 medium onions, peeled and thinly sliced; 2 carrots, cut into 1-inch slices; ½ teaspoon grated nutmeg; 1¼ cups Beef Stock; 1¼ cups dry white wine; 1 bay leaf; ½ lemon; 1 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 3 teaspoons salt; 2 whole cloves; 2 celery ribs, chopped; 1 loin of pork (6 pounds)

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 loin of pork (6 pounds)
3 teaspoons salt
1

Americas
United States
Main course
Gluten-free
New York

Method

Preheat oven to very hot (475°F.).
Wipe the meat with a damp cloth and rub it with a mixture of the salt, pepper, thyme and nutmeg.
Arrange the carrots, onions, garlic, cloves, celery and bay leaf over the bottom of a roasti